Baked sandwiches made of stale yeast dough for breakfast or dessert. Challah bostocks with almond cream - frangipane
What is Frangipane? It's a very easy to prepare filling with almonds, butter, eggs, sugar and flour. It is a paste with a creamy consistency and a sweet nutty taste. Frangipane cream is a sweet almond filling for tarts and an addition to bostocks.

What are bostocks? Bostock is a classic French breakfast pastry. Slices of stale (or not) brooch or challah bread soaked in orange syrup and baked under a layer of almond cream. I recommend the recipe for golden challah and I recommend baking it from two servings at once. We enjoy one challah while it is fresh. Then we prepare the cream and syrup and for the next 2 - 3 days we have a delicious and sweet breakfast or dessert.
These delicious and sweet toasted sandwiches are a great way to use up stale bread.
INGREDIENTS
SYRUP
- 100 ml of water
- 100 g of sugar
- 1 - 2 cardamom capsules
- 2 tablespoons flower water oranges
- orange peel - 3 - 5 wide stripes without white albedo
- 1 tablespoon of orange liqueur (optional)
ALMOND CREAM - FRANGIPANE
- 100 g of soft butter
- 100 g ground almonds
- 1 tablespoon of wheat flour
- pinch of salt
- 70 g of sugar
- 1 egg
- 1 tbsp rum or amaretto (optional)
- almond flakes
- fruits
AND
- chalka or brioche
EXECUTION
SYRUP
- In a saucepan, boil water with sugar, orange peels and cardamom.
- Mix and cook over medium heat for about 5 minutes.
- Then remove the pan from the heat, add the orange blossom water and liqueur, set aside.
ALMOND CREAM
- Kurd the butter until fluffy.
- Add ground almonds, sugar, egg, flour, rum, salt and mix until creamy consistency.
BOSTOCKI
- Cut the challah into slices and place it on a baking tray lined with baking paper.
- Smear each slice generously with syrup, then apply a layer of cream (about 0.3 - 0.5 cm).
- Sprinkle the top with almond flakes.
- Put in the oven preheated to 180°C and bake for about 25 minutes until golden brown.
- Bostocks taste best still warm.
- Before serving, sprinkle with powdered sugar and top with fresh fruit.
- The remaining syrup and cream can be stored in the fridge for up to 3 days, the cream can be frozen.
Tags
breakfastdessertalmondsbreadChallahcuisines of the worldzero wasteI cook, I do not wastesweet breakfastalmond flakesalso check
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